Foods from India - Bengal

June 23, 2017

You'll be hard pressed to find a more beloved vegetable among Bengalis in India than Poshto.

Poshto roughly translates to poppy seeds and refers to the singular ingredient that takes an array of vegetables, envelopes it in its creamy paste and turns it into something spectacular.

You've often heard me brag about my mother-in law's excellent culinary skills. So on a recent visit, when she was cooking some wonderful dishes for a dinner party, I stood around handy with a note pad and camera and scribbled and clicked away.

There are many veggies that are used to make poshto though potato seems to be an ever present entity. In this version, ridge gourd a.k.a tori readily found in Indian grocery stores is key.

This is what it looks hanging on its vine,

Like most gourds it holds on a ton of water so you chop up what looks like a massive bowl of veggies only to be left with a teeny tiny bit after cooking.

That said, gourds are my favorite vegetables sue to their delicate flavors.

The poppy seeds are first soaked in boiling water and then ground into a fine paste. You dont want to omit this step or you just end up with a whole bunch of seeds in the veggies and no paste.

Then come the seasonings;

Panch phoron which is particular to Bengali cuisine are whole seeds is equal parts - nigella seeds, fenugreek, fennel seeds, cumin seeds, mustard seeds. If you have these at home, use 1/2 tsp and mix these together in a bowl or buy ready made at the Indian grocery store.

Once you get the grocery store run out of the way and have the ingredients, there is nothing stopping you from enjoying this incredible dish. Shy cooking it of course.

Serve traditionally with a simple dal and fried fish or macher jhaal (mustard fish) and boiled white rice or equally delish with some rice and ghee if you're just not up to thr whole spread.

Dig into this veggie and you'll get why its so beloved by so many. Including moi.

June 09, 2014

That is a particularly good weapon to have in one's 'arsenal- as - parents'. I should know because every time I got into one of rebellious moods growing up & I would begin whining about how unfair my parents were to me, especially during those teenage years, they'd pull out that arrow - shut me up every time!

I wonder if that also applies to choosing ones mother-in-laws. If you think that I am going to start bitching and ranting anytime now you'll be sorely disappointed. Because I actually like my mother-in-law. Truly! She's a very nice person & believe you me when I say we are poles apart as people.

Let me explain how big a deal this is - I am the product of a fusion marriage - my father is North India n (Punjabi) and Mom is west Indian (Gujarati Jain). For those of you who are not familiar with Indian culture you're probably going - yeah, so what? well look next to you - if you're seated next to an Indian reading this, you probably just heard a gasp.

Back then my parents fell in love (another gasp) and got married against some serious odds. Basically I know all about 'black sheep'. Anyway, when I met my hubby-to-be and he turned out to East Indian (Bengali) as you can imagine the gasp wasn't so loud from my parent's side but there was definitely a rumble coming from the other camp. No one & I mean no one in my husband's side of the family had ever stepped out - this was big news!

Anyway, we did our dance, they did theirs and it obviously it ended up well because here we are all are 17 years & 2 kids later.

Now back to my mother-in-law - she is a gentle & kind soul and I am a loud mouth if there ever was one. If I feel it, you'll hear it! So when we get together it never ceases to amaze me - we actually like being around each other. I make her laugh and she teaches me many things but most importantly how to cook amazing Bengali foods.

This is the part where I wonder if I also chose my mother-in-law. Because she is an amazing master cook! That is where we meet unequivocally - when I see her cook, I am humbled. She has 'a hand' in Bengali cooking that I strive to achieve but quite honestly, either you got it or you don't and though I am quite good when she's in the kitchen, I step down.

Watching her is like watching Master Oogway work (I would say Master Yoda but she's much prettier & way younger) - underneath her gentle style, she cooks with such authority that I mainly just shut up and observe - grabbing onto every little pearl of wisdom she throws my way before heading back on that plane to India.

The Bengali recipes that I feature on the blog are hers. It is my attempt to recreate the magic she creates in the kitchen. Shorshe Maache - is a classic Bengali fish preparation that is cooked in every Bengali household but no one does it quite like her!

We begin by selecting a white firm fish such as shown here - I am using tilapia steaks though traditionally 'hilsa' or'rohu' grass carp steaks are used. You can also use tilapia fillets or salmon fillets if you prefer.

If you using fish steaks have them cut to 1/2" thick slices. Also, as with all fish Fresh-Fresh-Fresh!

We begin by marinating the fish with salt and turmeric powder. Use a large flat platter so the fish steaks are not crowded and the salt & turmeric is applied uniformly. Use about 1/2 tsp salt (total) & 1/4 tsp turmeric powder (total) on each side. Sprinkle, rub with fingers. Flip over & repeat the process.

Place plain yogurt in a mini-grinder/chopper and add 2 tbs mustard powder. Blend to a fine paste without adding any water.

Cook's Note - If you do not grind the mustard seeds dry first, they will not form a paste when added to the yogurt. The seeds will remain intact and you will have to discard & start over.

In a non-stick frying pan heat 3/4 cup of oil and heat on medium high flame till fuming. When you drop the first piece of fish in it should sizzle immediately. Fry for approx 2 minutes per side till is crisp and brown on both sides. I use a pair of tongs or a fork to gently turn over. Continue above method till all the fish has been cooked. Remove to a bowl and set aside.

Cooks Note - Do not fry more than 2 pieces of fish at a time or the fish will not cook crisp like we want it to. Also, if you drop the first fish in and sticks to the pan, that means the oil is not hot enough. Wait for the oil to heat a bit before you drop in the 2nd piece.

As when deep frying all foods the hot oil will splatter so once you drop the fish into the oil step back from the stove so you do not get hot oil splatter all over you.

In a separate saute pan or 'kadhai', take some the oil used for frying the fish . Keep on medium heat. Add the crushed garlic and onions and saute till soft and golden brown. Now add the chopped tomatoes, salt, turmeric powder and red chilly powder. Saute for a few minutes on medium flame till tomatoes begin to soften approx 3-4 minutes.

Add 1 cup water and bring to a simmer. Taste & adjust the salt.

Spoon some of the gravy over the fish very gently. Add the mustard yogurt paste.Once gain, spoon the gravy over the fish very gently.

Add 1/2 cup water into the mini-chopper with the mustard paste. Swirl to capture the mustard-yogurt paste on the sides of the wall and pour over the fish. Cover with a lid and simmer for about 5 minutes on medium heat. Taste and adjust seasonings.

Cooks Note -This fish gravy does not keep well. Unlike other fish gravies, this is best eaten as soon as it is prepared. It is best eaten with steamed rice, anything else and it takes away from the original intent & enjoyment. Cook the rice while you are preparing the fish so you can eat as soon as the fish is ready.

Garnish with chopped cilantro leaves & serve on a bed of steamed rice.

This is such a savory, delightful fish preparation. The mustard adds a characteristic slightly pungent taste but the yogurt complements the flavors of the fish & the mustard beautifully and takes the edge off, giving the dish a very smooth and rich gravy base.

1 cup Vegetable Oil for frying (of which 4 tbs oil to be used for gravy)

Gravy

1/2 medium 0nion (1 cup chopped)

4 garlic cloves

1/2 large tomato

1-2 green 'Thai' chillies (adjust based on tolerance to heat)

3/4 tsp red chilly powder

1/2 tsp Turmeric Powder

1-1/2 tbs whole black mustard seeds

1/2 cup yogurt

1-1/2 cups water

1 tbs chopped Cilantro leaves (optional)

Preparation

Fish: Marinate the fish with salt and turmeric powder.

Onion - Peel & finely chop.

Garlic - Peel & finely chop garlic cloves

Green Chillies - Slit down the middle

Tomato - Wash, halve & slice into thick slices

Mustard seeds - In a grinder capable of grinding the seeds to a dry fine powder, grind 1-1/2 tbs mustard seeds very fine.

Place plain yogurt in a mini-grinder/chopper and add 2 tbs mustard powder. Blend to a fine paste without adding any water.

Cook's Note - If you do not grind the mustard seeds dry first, they will not form a paste when added to the yogurt. The seeds will remain intact and you will have to discard & start over.

Cilantro -Wash and chop. Immerse in a bowl of water till ready to use. Any soil or dirt will settle to the bottom of the bowl.

Cooking Method

In a non-stick frying pan heat 3/4 cup of oil and heat on medium high flame till fuming. When you drop the first piece of fish in it should sizzle immediately. Fry for approx 2 minutes per side till is crisp and brown on both sides. I use a pair of tongs or a fork to gently turn over. Continue above method till all the fish has been cooked. Remove to a bowl and set aside.

Cooks Note - Do not fry more than 2 pieces of fish at a time or the fish will not cook crisp like we want it to. Also, if you drop the first fish in and sticks to the pan, that means the oil is not hot enough. Wait for the oil to heat a bit before you drop in the 2nd piece.

As when deep frying all foods the hot oil will splatter so once you drop the fish into the oil step back from the stove so you do not get hot oil splatter all over you.

In a separate saute pan or 'kadhai', take some the oil used for frying the fish . Keep on medium heat. Add the crushed garlic and onions and saute till soft and golden brown. Now add the chopped tomatoes, salt, turmeric powder and red chilly powder. Saute for a few minutes on medium flame till tomatoes begin to soften approx 3-4 minutes.

Add 1 cup water and bring to a simmer. Taste & adjust the salt.

Spoon some of the gravy over the fish very gently. Add the mustard yogurt paste.Once again, spoon the gravy over the fish very gently.

Add 1/2 cup water into the mini-chopper with the mustard paste. Swirl to capture the mustard-yogurt paste on the sides of the wall and pour over the fish. Cover with a lid and simmer for about 5 minutes on medium heat. Taste and adjust seasonings.

May 13, 2014

The great thing about living in a megapolis is that diversity hits you from every corner.

And in that respect Mumbai is a lot like New York.

Invariably what begins as traditional, amalgamates into a style entirely its own. This recipe shows influences from Bengali cuisine with the use of Bengali garam masala unique in that it uses only 3 ingredients – cloves, cardamom and cinnamon ground up to a fine dust.

But then it also uses coconut milk which is so very Western and Southern Indian in its roots.

Case and point – a recipe that is all Mumbai no matter where the story began. It’s also one I grew up with.

We’ve all grown up with dishes where our eyes would light up when Mom said, it’s what’s for dinner. This is one of those for me and not surprisingly the same of my boys today.

February 19, 2014

And it's always been with regard to her expertise in fish preparation. With her ancestral Bangladeshi roots, knowledge about fish and fish preparation goes with the territory. It's where Bengali's prevail! This is a well known fact in India's vast and diverse culinary labyrinth.

What was unknown to me were her 'wicked' meat cooking skills!

My father-in-law has a lot to do with this. You see in first 8 years of our marriage, my father-in-law never ate any kind of meat. Fish and vegetables was the staple. It was only on one of visits after many years did we learn that my father-in-law had once again begun eating meat. This allowed so much more freedom in the kitchen which was like a breathe of fresh air to us carnivorous women!

What makes this chicken unique is the very simple and brilliant use of while spices - whole coriander seeds, an array of ground spices as well as the marinating & stewing the chicken in yogurt. These subtle variations believe it or not brings a whole new dimension to the flavor of the dish which I know you'll appreciate as much as I do.

October 07, 2013

Even long distance, across 7000 miles over the telephone, she manages to impart a perfect set of directions that always ensuring that the final dish were as if she were right here by my side, directing her creation.

I am fortunate that she is one of the finest cooks I know and a Master of Bengali cuisine. Born into a family where every one from my grandmothers on both sides, my grandfather, mother & father all command the kitchen, how fortuitous for me to be married to a wonderful man whose mother is certainly in the league of extraordinary cooks.

Channar Dalna is one of the most popular vegetable dishes to grace the Bengali table especially during festivals and prayer ceremonies. It takes a few more steps than your average vegetable but the little extra time and effort is so worth it!

It essentially consists of deep frying potatoes and paneer and then finishing in a light ginger masala paste. Lightly spiced, the overall result is one of delicate flavor.

Light on spices, the ginger and cumin-coriander seeds impart most of the flavor to the gravy while the scented ground garam masala adds that certain je ne sais quoi to the dish as a final touch.

September 19, 2013

Sooner or later, if you love good Indian food and make it often, you're going to need a recipe for both these chutneys.

The hari chutney and Imli chutney - one spicy and refreshing, the other hot and sweet are pillars of the chutney community. You'll find them served either seperately or together depending on the dish but more often than not they go hand in hand like bread and butter.

Especially popular with street foods and other deep fried finger foods all through the country, they add so much tpo each bite as palate cleansers and tantalizing the taste buds, all at once.

Be it vadas, samosas, pakoras or bhel, these chutneys are like dollops of magic that make the dish.

I certainly couldn't do without these and the home made version are so much more superior than the watery insipid versions commercially available that I guarantee you'll be making these again and again.

October 21, 2012

This recipe is handed down to me by my mother-in-law and if you've been reading this blog for any length of time, you know I tend to brag about her incredible cooking skills.

I love that she is so dedicated with true and tried traditional methods of cooking and with every incredible bite you know that it comes from a hand that has been doing this for so very long in honor of time honored culinary traditions.

Like so many traditional cuisines of India, Bengali cuisine is over a 1000 years old which is mind boggling when you think about how many generations have passed down these recipes from mother to daughter or mother to son and if you're lucky, like me, mother-in-law to daughter-in-law.

This chutney, redolent with the scent of spices is laden with fresh tomatoes, succulent dates, plum raisins, jaggery or brown sugar and roasted ground cumin.

Eaten as the final transition between savory and dessert, it's a hot-spicy-sweet palate cleanser that as far as culinary transitions go, is top-notch.

August 29, 2012

Garam masala is used extensively in North Indian and Pakistan cuisine is a spice blend that is as organic as it is singular. Garam masala ~ garam (hot) and masala (spices) is a blend of whole spices that are roasted and ground to a powder.

A spice blend that is fragrant and pungent and hence the term 'garam' here refers not to heat i.e. capsaicin content but rather to the intensity of the spices as they come together.

I consider it organic because it is a recipe that has evolved with each family.

Though varied in composition of spices and each family uses its own signature recipe its foundation remains intact. It is not unheard of that in some family recipe as many as 36 whole spices are used to blend their garam masala.

I do add a bit of fennel seeds in mine though my mother does not and I know others who substitute it with nutmeg.

Tweak to your heart's content but know this, store bought garam masala can never come close to homemade and since it can last fragrant for up to a year if refrigerated in an airtight container, now there's simply no excuse to grind up some of your own.

June 25, 2012

When baby red potato globes grace my supermarket bins in large mounds, it invariably means that Dum Aloo is about to make an appearance on the dinner or brunch table.

Dum Aloo is yet another example of how simple kitchen staples from Kashmir and North-India have been mostly over-done, over-spiced and over-creamed to point beyond recognition.

It is also the reason why I hold traditional cooks like my mother, my mother-in-law and my grand-mother who hold on to authentic recipes with hoops of steel in such esteem and reverence. I think they represent a dying breed - the last of the stalwarts who continue to carry forward recipes of their mothers and grandmothers resolute against tv-chef-doms that seems to be changing the face of traditional Indian cuisine into cream based-tomato paste versions of everything.

It therefore is startling when at a dinner party the one thing that gets rave reviews and numerous recipe requests are these potatoes from my mother-in-law's kitchen. So simple is this recipe that when I recite it in person, it is looked upon with disbelief.

A sense of - "how is it possible, that some thing so simple tastes this good? surely she's holding out on us".

Except that I am not.

It far more difficult to cook simply, to be simple and there-in lies true art.

October 25, 2011

The first time I met Mr. Hubby's extended family over a decade ago, they all asked me if I had ever eaten my Mother-in-law's Channar Jilipi for which she holds the unrivaled reputation of making, like no other.

While the Gulab Jamun, is its dumpy brother Channar Jilipi is its feminine reinvention. Sporting slender curves and incredibly delicate, Channar Jilipi is bound to give Gulab Jamuns a complex!

At it's best, both have a heart that is soft with a melt-in-your-mouth center that is bursting with intensely flavored syrup as you bite into it. Alas, more often than not, most end up a hard 'rock' at its core. And that dearies is what separates the novices from the whiz'.

So when my mother-in-law affectionately, Ma was visiting for a few weeks this summer (and since we both share the same passion for good cooking and food) we decided to put our heads together and make Channar Jilipi. The basis of the partnership was simple, she teach - I learn, with two notable and from what I understand, ground breaking differences.

I convinced Ma that we should skip the boring old, 'add lemon to curdle the milk' step and instead reach for store-bought Ricotta in the refrigerator aisle. Gasp! Well why not? That's exactly how Ricotta is made and imagine skipping such a tedious step for the modern kitchen (if it worked that is)

Dubious she was indeed but what a good sport and agreed to give it a go. Just when she'd come to terms with this, I suggested we get rid of good old fashioned kneading and use the food processor. Now we were both really nervous but ventured on, brave faced and all.

Enter, Ma - you must understand, the pillar of Indian kitchen is 'andaaza' - don't bother asking our Mums for recipes, they don't have one. They do everything by proportion and then a splash of this and a dash of that i.e. 'andaaza'. The proportion is critical and you never mess with it. I am quite used to my own Mum and grandma exchange recipes in the form of 1:7 - butter : flour. Sorta reminds me of mixing cement, same concept, 1:3:4 just in case you wanted to know.

To make these spiral lovelies, one essentially needs equal parts of khoya : Ricotta to which is added a smidgen of flour and other flavor adding ingredients such as cardamom seeds and sugar.

So where to buy Khoya?

Khoya which is essentially reduced milk to its solid/thickened form, is sold as a 'brick' in Indian-Pakistani grocery stores, in the refrigerated section and is essential to this recipe. Ricotta is available in regular grocery stores.

Channar Jilipi are heavily in demand in Bengal while Gulab Jamun, its globular brother is made all over India, especially during Deepavali - the festival of lights seeing how you too are going to fall madly in love with these sweet, curvy delights!

August 07, 2010

We had some acquaintances over to dinner the other night. They are some friends of friends and we had only met them a couple of times at community gathering events. They had heard of my cooking skills (not shy am I?) and they wanted some authentic home cooked Indian grub. So we invited them.

One of the ladies saw that I was using ghee and she started talking to the other women about how she picked up a bottle of fragrant ghee at this high end organic foods store (for something like 8 or 9 bucks). Now no offense, but I have experienced some of these ready made ghee's available in the high end markets and all I can say is - close but no cigar!

I realized as I was stirring the dal that as long as one can get their hands on sweet cream butter (I bought 2 lbs on sale at 1.59/lb just to make ghee) and stir a pot, you can get the most awesome, liquid, golden ghee in 45 minutes flat, for one-thirds the cost and double the quantity!

Now for those of you unfamiliar with ghee, it is also known as clarified butter and it is fantastic in rice dishes, Indian cooking and makes a mean steak au poivre to tow -- you think I'm kidding - try it and see for yourself.

I cook my steak with nothing but - and here's why. It has a much higher burning point, than butter and I think of it as the 'clean fuel of cooking fat'. Good term, eh?

It has no strong discernible flavor so you can use it in just about anything - roasted veggies, roasted potatoes (to die for) and almost all Indian cooking - for which olive oil has too strong a flavor and scent. Do you what my favorite food in ghee is? Fried eggs! Yummy!

May 20, 2010

The sheer energy of the place with mounds and mounds of the freshest fish, countless varieties, the smells and the shouts of the men and women with their pruned white hands as they wave and shout to draw your attention - to get you to look at an amazing cut of fish is a fantastic experience in itself.

And yet among all of India's cultures and states and coastal towns it well accepted that the people of West Bengal (and Bangladesh) really know their fish!

I should know. I am married to one!

Now my mother-in-law just happens to be an ace talent in the kitchen herself. You only have to be in her presence as she gently works around the kitchen cooking a fish dish of one variety or the other, as she has done so for the last 40 odd years and you know that now's the time to observe and learn.

And I have done so and yet I may be many strides away from being as good as the author of this dish. So I humbly bring you Mrs. Das' Macher Kalia.

We begin by selecting a white firm fish such as shown here - grass carp steaks, traditional 'rui' or 'rohu'. You can use boneless grass carp or Tilapia fillets if you prefer.

Carp is quite easily available at Asian markets here in the US where they have an extensive fresh fish collection.

I
have used grass carp steaks cut down the middle and sliced 1/2" thick. First we marinate the fish with salt and turmeric powder.

Onions - Next finely chop a large onion and the garlic cloves.

Tomatoes - Chop the tomatoes and set aside

Peas - Remove a 1/4 cup frozen peas from the freezer and set side.

Potatoes - Peel and wash the potatoes. Cut in 1/4" thick slices and set aside in a bowl of water so they do not brown.

Garlic - Peel and crush

Cilantro - Wash and chop. Immerse
in a bowl of water till ready to use. Any soil or dirt will settle to
the bottom of the bowl.

Bengali garam masala
powder - Roast the spices ( cardamom pods, cinnamon bark & cloves) on
medium heat till the sent of spices fill the air for about 30 seconds -
a minute. Remove to a bowl and allow to cool for 10 minutes. Grind to a
powder in a coffee grinder. Set aside.

In
a non-stick frying pan heat 1/2 cup of oil and heat on medium high
flame till it is very hot. When you drop the first piece of fish in it
should sizzle immediately.

Fry for approx 2 minutes per side till is
crisp and brown on both sides. I use a pair of tongs or a fork to
gently turn over.

Continue above method till all the fish has been cooked. Remove to a bowl and set aside.

Cooks Note -
Do not fry more than 2 pieces of fish at a time or the fish will not
cook crisp like you need it to.

Also, as when deep frying all foods the
hot oil will splatter so once you drop the fish into the oil step back
from the stove so you do not get hot oil splatter all over you.

In a separate saute pan or 'kadhai',
take some the oil used for frying the fish . Keep on medium heat. Add
the crushed garlic and onions and saute till soft and golden brown.

Add the whole cardamom, sliced potatoes and 2 cups water. Once the liquid comes to a boil, cover with a tight lid and simmer. Keep at medium heat and simmer for approx 10 minutes till the potatoes are cooked.

Cooks Note - If you are going to sit down to eat right after preparing this dish then the 2 cups of water is fine. If you are going preparing the fish earlier in the day to be eaten at dinner for example then increase water to 2 - 1/2 cups. This is because as it sits some of the liquid will be absorbed and you want enough of a gravy to go with the steamed rice.

Taste and adjust seasonings. Add the fish gently to the gravy and spoon the gravy onto the fish. Now add the peas, sprinkle with Bengali garam masala powder and top with 1 tsp 'ghee'.

Cover with a lid and on medium high heat continue to simmer for the next 5 minutes. Remove from heat and serve hot with steamed rice. You may garnish with chopped coriander leaves.

This is an intensely flavored dish with the rich gravy, the sprinkle of ground aromatic spices and crispy texture of the fish.

We love it served on rice and is a true example of comfort food for us in our family. I hope you'll give it a go & it delights you as much as it does us!

1/2 cup Vegetable Oil for frying (4 tbs of this oil to be used for gravy)

1 tsp 'ghee'

2 - 2 1/2 cups water

½ cup plain yogurt (optional)

1-1/2 tbs poppy seeds (optional)

1/4 cup chopped Cilantro leaves (optional)

Bengali Gram Masala -

2 cardamom pods

1/2" cinnamon bark

2 cloves

For Marinade:

1/2 tbs salt

1 tsp Turmeric Powder

Preparation

Fish: Marinate the fish with salt and turmeric powder.

Poppy
seeds: Soak in boiling hot water
till needed.

Garlic cloves - peeled, crush and chop

Onion - Finely chop a large onion

Tomato - Wash and dice. Leave skin on.

Potatoes - Peel and slice in 1/4" thick slices. Immerse in a bowl of water till ready to use.

Cilantro - Wash and chop. Immerse in a bowl of water till ready to use. Any soil or dirt will settle to the bottom of the bowl.

Bengali Garam Masala - Roast the spices on medium heat till the sent of spices fill the air for about 30 seconds - a minute. Remove to a bowl and allow to cool for 10 minutes. Grind to a powder in a coffee grinder. Set aside.

Cooking Method

In
a non-stick frying pan heat 1/2 cup of oil and heat on medium high
flame till it is very hot. When you drop the first piece of fish in it
should sizzle immediately. Fry for approx 2 minutes per side till is
crisp and brown on both sides. Continue till all the fish has been cooked. Remove to a plate and set aside. Set aside 4 tbs of the oil. Store the remaining oil once completely cool for future use.

Do not fry more than 2 pieces of fish at a time or the fish will not
cook crisp like we want it to.

In a separate large saute pan with a lid or 'kadhai',
take 4 tbs of the oil used to fry the fish. On medium heat, add the crushed garlic and onions and saute till
soft and golden brown.

Add
the whole cardamom, sliced potatoes and 2 cups water. Once the liquid
comes to a boil, cover with a tight lid and simmer. Keep at medium heat
and simmer for approx 10 minutes or until the potatoes are cooked.

If using, while the potatoes are cooking, sieve the
poppy seeds discarding the water. Place in a small blending/food processor jar
and pulverize. Add the yogurt and continue to blend to a fine paste. Add the
yogurt-poppy seeds paste to the potatoes. Stir to combine. Simmer for 1-2
minutes.

Taste and adjust seasonings. Add the fish gently to the gravy and
spoon the gravy onto the fish. Now add the peas, sprinkle Bengali garam masala powder and top with 1 tsp
'ghee'. Cover with a lid and on medium high heat continue to simmer for
the next 5 minutes. Garnish with chopped coriander leaves.

April 18, 2010

This is the
story of a bottle gourd also known as calabash gourd & doodhi,
lauki, lau, opu in different languages world over.

Though it sits among its brethren in tubs labeled Opu in most Asian stores, in its natural surroundings it hangs from a vine. It doesn't know it but it has a
wonderful delicate nutty flavor and absorbs beautifully the flavors of the surrounding gravy & spices.

Fortunately we do! And one of my absolute favorite ways of eating this is my mother-in-law's style which is Lau Chingri translated simply into bottle gourd with shrimp.

Besides being delicous, it is
incredibly low in calories. 4 oz bottle gourd has only 15 calories. Since I am
constantly battling the insanity of my weight, we try to eat this weekly.

In Ayurveda, its natural properties are also known to help lowering lipids as well as cholesterol in the blood.

It's providence that my mother-In-law is an ace cook and a gentle soul who when she visits, patiently tutored me in the art of authentic Bengali cuisine over the years.

2) Mustard oil - intensely flavorful it resonates through the dish with its pungent flavor and fragrance. Absolutely essential in Bengali cooking and severely underestimated and under used in other cuisines the world over.

The panch phoron can be easily mixed at home or purchased ready made at an Indo-Pak store.

The mustard oil is easily purchased at Indo-pak stores for a few bucks.

Bottle gourd - Peel the gourd and cut off from both ends. Cut into 1-1/2" length circles. Cut all the gourd circles into 1/4" thick matchsticks by cutting lengthwise and then perpendicular - like you would for french fries.

Shrimp - To the de-veined and peeled raw shrimp, add 3/4 tsp salt and 1/2 tsp turmeric powder. With clean hands, mix well and set aside.

In a saute pan, add vegetable oil. Heat for a minute or so till hot. Add the shrimp and on medium heat saute till it is half cooked.

The shrimp will have turned pink but will still have some raw parts. Remove to a bowl and set aside.Do not overcook or they will turn rubbery. Leave the remaining oil in the pan.

Especially taste some of the pieces along the outer skin since these will be tougher than the pieces in the middle.

Once the gourd is cooked it will shrink considerably and release its moisture so the vegetable will be quite watery. Add turmeric powder, red chilly powder, sugar and stir.

Cook's Note - You can add 1-1/2 packet splenda instead of the sugar if you wish.

Increase to medium-high heat & continue stirring on
till all
water most absorbed and quite dry. Taste & adjust seasoning.The vegetable has to have a decided hint of sweet so the quantity of sugar required is not a typo and adjust accordingly.

Add the shrimp, stir and remove from heat. It will finish cooking in the steam from the vegetable.

The subtle delicate flavors of the bottle gourd pairs really well with the shrimp. The whole spices lend a variety and burst of flavor with every bite. The hint of sweetness & heat brings all the flavors together in unison.

This is such a delicious meal and I've cooked it on weeknights when I'm in a hurry as well at dinner parties. It's a hit either way!

Recipe for

Lau Chingri - A Bengali style Vegetable with Bottle Gourd & Shrimp

Preparation time - 15 minutes

Cooking time - 15 minutes

Serves 4

Shopping list

1 large bottle gourd (calabash), doodhi

1/2 lb & deveined shrimp

1-1/2 tsp panch-phoron spices

2 tsp sugar

2 bay leaf

3 kasmiri red chilli - torn into 2 parts &
seeded

3 whole cardamom

3/4 tsp ground turmeric

1 tsp red chilly powder

1 tsp mustard oil

2 tbs vegetable oil

To marinate shrimp:

1/2 tsp ground turmeric

1/2 tsp salt

Preparation:

Bottle gourd -
Peel the gourd and cut off from both ends. Cut into 1-1/2" length
circles.Cut all the gourd circles into 1/4" thick matchsticks by cutting
lengthwise and then perpendicular - like you would for french fries.

Shrimp - To the de-veined and peeled raw shrimp, add 3/4 tsp salt and 1/2 tsp turmeric powder. With clean hands, mix well and set aside.

Method:

In
a saute pan, add vegetable oil. Heat for a minute or so till hot.

Add
the shrimp and on medium heat saute till it is half cooked.

Good to know: The
shrimp will have turned pink but will still have some raw gray portions. Remove
to a bowl and set aside. Do not overcook or they will turn rubbery.
Leave the remaining oil in the pan.

On low
heat, cover with a tight lid & cook for about 10 minutes. Remove
the lid & stir. If the vegetable is dry, add 2 tbs water & cook
for another 10-15 minutes till the gourd is soft. Once the gourd
is cooked it will shrink considerably and release its moisture so the
vegetable may have a lot of liquid.

Good to know: Especially taste some of the pieces along the outer skin since these will be tougher than the pieces in the middle.